Add the salt to the flour, and in a mixing bowl or food processor, cut the butter in until the mixture looks like fine breadcrumbs.

Slowly mix in enough milk to form a soft, but not sticky, dough.

Divide the dough into four portions and roll out one at a time, until paper thin (Really really thin. I did the first batch too thick- maybe a milimeter, and they came out chewy instead of crisp). You can do this on a lightly floured board, or you can do it straight onto a large ungreased cookie sheet. This recipe made enough for four 10" x 15" trays and a little more, so divide your dough accordingly.

Lightly brush the sheet with a flavorful oil (nut or olive), then season with sea salt, freshly ground pepper and oregano, sesame or other herb. I also made some with ground ginger (no salt on that one).

Using a sharp knife or pizza roller, cut the dough into crackers. Line cookie sheet with parchment, then transfer crackers to the cookie sheet if you rolled it out on a board.

Bake for 20 minutes, until lightly browned and crisp. Allow to cool on the tray and then store in an air tight container for up to a week. This recipe made about 200 1" square crackers.

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Canning Guidelines

I am a home cook that collects recipes from all over the Internet. Not all the canning recipes here are USDA approved. I assume you know the basics of canning safely. If you do not, please learn before attempting any canning recipes here or elsewhere. A good place to start is freshpreserving.com. Another excellent resource is Granny Miller. I do not write every single step of the canning process in every recipe. KNOW WHAT YOU ARE DOING. I live at 1-1000 ft elevation, so the recipes are written for that elevation. Adjust accordingly for your elevation.

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About Me

MommaofMany

I'm a momma of eight (not so) little (anymore) Lambies aged 20 and under, five by birth and three adopted from CA foster care. We live in a small city, but have a small town heart. I'd love to live in the forest again, and if the Lord wills, someday will.